Effect of Mediterranean and Occidental Diets, and Red Wine, on Plasma Fatty Acids in Humans: An Intervention Study

Abstract

The type of diet consumed by individuals has been associated with the development of some chronic diseases, including cardiovascular disease (CVD), cancer, diabetes, and others. Populations that consume diets rich in fruits and vegetables and drink wine in moderation, as the Mediterranean, have a higher life expectancy and less chronic diseases than other occidental populations. We carried out an intervention study in humans to evaluate the effect of a Mediterranean diet (MD), an Occidental diet (OD) and their supplementation with red wine, on biochemical, physiological and clinical parameters related to atherosclerosis and other chronic diseases. For 3 months, two groups of 21 male volunteers each, received either a MD or an OD; during the second month, red wine was added isocalorically, 240 ml/day. At days 0, 30, 60 and 90, clinical, physiological and biochemical evaluations were made. In this article we report on the results obtained in plasma fatty acids profile that includes saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), ω-6 fatty acids, ω-3 fatty acids and ω-6/ω-3 ratio. Other results have been published previously. Plasma fatty acid percentages in the OD group, compared to the MD group, did not show differences in SFA, but the OD group showed lower levels of MUFA and ω-3 fatty acids, and higher levels of PUFA and ω-6 fatty acids, with a higher ω-6/ω-3 ratio than the MD group. Wine supplementation reduced MUFA and increased PUFA in both dietary groups, suggesting that wine could improve a diet with a good ω-6/ω-3 ratio. Volunteers on MD showed a better fatty acid profile than those on OD, suggesting a lower cardiovascular risk. Moderate consumption of wine improves this profile in the MD group.

Evidencia actual sobre los beneficios de la dieta mediterránea en salud

“…En el segundo estudio se evaluó el posible efecto protector de la DMed -con o sin el consumo concomitante de vino tinto-sobre el estrés oxidativo, comparándolo con una dieta típica occidental en un grupo de adultos sanos durante un período de 3 meses. Al cabo de este tiempo se observó que los voluntarios asignados a la DMed mostraban mayor capacidad antioxidante y menor daño oxidativo 46 , mejor perfil de ácidos grasos 47 y mejores parámetros hemostáticos plasmáticos 48 , junto con una mejor función endotelial 49 , que aquellos alimentados con dieta occidental. Además, el consumo moderado de vino tinto mejoró la capacidad antioxidante en ambos grupos, siendo capaz de contrarrestar el daño oxidativo observado por la ingesta de la dieta occidental.…”

Optimizing the lipidomics workflow for clinical studies—practical considerations

“…The fatty acid profiles of people with a predominantly vegetarian diet have higher levels of C18:2n6 and C18:3n3 fatty acids, as well as lower levels of C16:1n7, C20:4n6, and C22:6n3 [111,112]. The consumption of a Mediterranean diet results in higher levels of monounsaturated fatty acids and n−3 fatty acids, as well as lower levels of PUFAs and n−6 fatty acids [113]. High pasta and low red meat consumption are correlated with lower levels of saturated fatty acids and higher levels of monounsaturated fatty acids [114].…”

Origen, componentes y posibles mecanismos de acción de la dieta mediterránea

“…En el tracto gastrointestinal superior, los polifenoles, al igual que otros antioxidantes, actuarían reduciendo los hidroperóxidos de los alimentos ingeridos y formando complejos con metales de transición, contribuyendo a contrarrestar el estrés oxidativo postprandial 53 . Precisamente, el consumo de vino tinto con las comidas, un componente tradicional de la DMed, evita la oxidación de ácidos grasos poliinsaturados dietarios, reduciendo la aparición postprandial de lipoperóxidos, malondialdehido (MDA) y LDL oxidadas en el plasma [54][55][56][57] . Adicionalmente, los polifenoles son parcialmente metabolizados por la flora microbiana colónica 58 , generando mediadores bioactivos benéficos para la salud humana.…”